How to Make Sheet Pan S'Mores Bars

• Preheat oven to 350°F.
• Grease a standard half-sheet pan generously with butter or baking spray.
• In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand.
  3 Cups Graham Cracker Crumbs, 2/3 Cup Butter, 6 Tablespoons Granulated Sugar
• Press firmly into an even layer across the bottom of the pan.
• Bake for 10 minutes. Remove from the oven.
• Prepare both brownie mixes according to the package directions. In a large bowl, combine the brownie mix, water, oil, and eggs. Mix until well combined.
  32.6 Ounces Brownie Mix, 2 Tablespoons Water, ½ Cup Vegetable Oil, 2 Large Eggs
• Pour the batter evenly over the warm crust. Spread gently to the edges.
• Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs.
• Then add the toppings. Sprinkle evenly with: mini marshmallows, graham cracker pieces, chocolate chips, and chocolate bar pieces.
  6 Cups Mini Marshmallows, 6 Graham Cracker Sheets, 1 Cup Milk Chocolate Chips, 4 Chocolate Bars
• Move the pan to an upper oven rack.
• Broil for 2 to 3 minutes, watching constantly until the marshmallows are puffed and golden brown.
• If you love extra toasted marshmallows, broil another 30 seconds—but don't walk away.
• Cool completely at room temperature.
• For even cleaner slices, refrigerate for about 20 minutes before cutting.
• Slice into 24 squares and serve.